Crisp the Prosciutto: Place Prosciutto slices on a parchment-lined baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until crispy. Let cool and crumble.
Toast the Brioche Bread to a golden brown.
Prepare the Avocado Cream: In a food processor, combine Avocado, Lime Juice, Yuzu Kosho, and Crème Fraîche. Blend until smooth and creamy.
Spread the Avocado Cream evenly over the toasted Brioche.
Top with Jalapeño slices, crumbled Crispy Prosciutto, and a sprinkle of Black Lime Powder.
Drizzle with Chili Oil and garnish with Micro Cilantro.
Ingredients
2
2 slices2 slicesBrioche Bread
1140 gAvocado-hass, ripe
1 tbsp15 mLLime Juice-freshly squeezed
1/2 tsp2.5 mLYuzu Kosho
1 tbsp15 mLCrème Fraîche
2 slices2 slicesProsciutto-thinly sliced
1/21Jalapeño-thinly sliced
1 tsp5 mLBlack Lime Powder
1 tsp5 mLChili Oil-high quality
1 tbsp15 mLMicro Cilantro-for garnish
Equipment
Toaster
Baking Sheet
Parchment Paper
Food Processor
Knife
Cutting Board
Instructions
Crisp the Prosciutto: Place Prosciutto slices on a parchment-lined baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until crispy. Let cool and crumble.
Toast the Brioche Bread to a golden brown.
Prepare the Avocado Cream: In a food processor, combine Avocado, Lime Juice, Yuzu Kosho, and Crème Fraîche. Blend until smooth and creamy.
Spread the Avocado Cream evenly over the toasted Brioche.
Top with Jalapeño slices, crumbled Crispy Prosciutto, and a sprinkle of Black Lime Powder.
Drizzle with Chili Oil and garnish with Micro Cilantro.
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